Table 9.
Effects of dietary components on immune parameters
| SCFA | TLR | WAT | Met Endo | LPS | CRP | IL-6 | IL-10 | IgA | References | |
|---|---|---|---|---|---|---|---|---|---|---|
| Prebiotics | ↑ | ↓ | ↓ | ↑ | [67, 78–81, 120] | |||||
| Probiotics | ↑ | ↓ | ↑ | ↑ | [83, 88, 97–99, 103] | |||||
| Polyphenols | ↓ | ↑ | [115, 117, 122] | |||||||
| Unsaturated fat | ↓ | ↓ | ↓ | ↓ | [50, 120] | |||||
| Saturated fat | ↑ | ↑ | ↑ | ↑ | [37, 52, 53, 58] | |||||
| Animal protein | ↓ | [39–41] | ||||||||
| Pea protein | ↑ | [31] |
SCFA short chain fatty acids, TLR toll-like receptor activation, WAT white adipose tissue inflammation, Met Endo metabolic endotoxemia, LPS lipopolysaccharide levels, CRP C-reactive protein, IL-6 interleukin-6, IL-10 interleukin-10, IgA immunoglobulin A